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Giving process cheese a healthy makeover

Heather Anfang, Director Ingredient Solutions

Paul Hughes, Scientist - Land O'Lakes

Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.

Published: 30-Jun-2009

IFT trend tour: Color and flavor innovation

Donald Wilkes, Jessica Jones-Dille, Campbell Barnum

At the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show.

Published: 23-Jun-2009

FoodNavigator's future as part of William Reed Business Media

Robert Marr, COO, William Reed

Franck Metzger and Jean-Marc Cocogne, - founders of Decision News Media

Don’t miss this video interview with Robert Marr, chief operating officer of William Reed Business Media which recently acquired Decision News Media publisher of FoodNavigator.com and FoodNavigator-USA.com.

Published: 03-Jun-2009

Round table: The growth of nanotech

Kathy Groves (Leatherhead), Alan Smith (Consultant)

Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?

Published: 26-May-2009

Inside DSM’s quality commitment

Philipp de Simone,

Human nutrition and health regional sales director for the east, south east and middle east - DSM Nutritional Products

Philipp de Simone, human nutrition and health regional sales director for the east, south east and middle east at DSM Nutritional Products, tells Shane Starling why DSM’s Quality for Life initiative reaches all the way from the factory floor to finished products.

Published: 19-May-2009

Finding inspiration from bread tastes past

Daniel Malcorps

CEO - Puratos Group

Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.

Published: 14-May-2009

Video season's greetings from Decision News Media

The Decision News Media team would like to bring you its seasonal greetings in person and show you around the offices.

Published: 22-Dec-2008

Roquette plans for an open, sustainable future

Marc Roquette

Chairman - Roquette

Marc Roquette shares his vision of a future where the glucose molecule, microalgae, and sustainability will figure large.

Published: 08-Dec-2008

Many manufacturing bases make much sense

Chris Hollebek

Product Manager, Starches - Cargill

Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.

Published: 03-Dec-2008

Combining and explaining texture effects

Alexandre Luneau

EMEA Regional Director - Cargill Texturizing Solutions

Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.

Published: 24-Nov-2008

Round table: Food policy under Obama

Barack Obama has pledged to bring change to his country. Three food industry executives discuss what his election could mean for food regulation and trade, and policy interplay with healthcare and energy.

Published: 07-Nov-2008

Why one lecithin quality does not suit all

Dr Hanns-Georg Büshelberger

Product Line Director, Lecithin - Cargill Texturizing Solutions

Cargill Texturizing Solutions explains why there is a need for lecithin in various quality grades, and how lecithin can be used to meet market needs.

Published: 05-Nov-2008

How chefs set standards for new food flavours

Florian Webhofer

Senior Application Specialist and Master Chef - IFF

IFF's master chef talks through the process of establishing gold standards that new flavours aim to meet - from selection of the finest materials, to collaboration with the technical team.

Published: 29-Oct-2008

Adapting to price volatility

Alexandre Luneau

EMEA Regional Director - Cargill Texturizing Solutions

Cargill Texturizing Solutions explains how the food industry must adapt to ongoing raw material price volatility, and what consolidation amongst manufacturers means for their suppliers.

Published: 24-Oct-2008

Taking starch into the future

Chris Hollebek

Product Manager Starches - Cargill

Cargill gives an insight into evolution of the starch market, and trends that are driving the development of new technologies.

Published: 15-Oct-2008

Blending food with cardiology

Dr Richard Collins

Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.

Published: 11-Jul-2008

IFT Cares project gives something back to New Orleans

Kelly Ahuja & Lam Hood

Chief Administrative Officer, Spokesperson - Institute of Food Technologists

How IFT members are helping to fight poverty in and around the food expo's host city of New Orleans.

Published: 11-Jul-2008

The several ages of nutrition

Rodger Jonas

National Business Development Manager - PL Thomas

Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.

Published: 10-Jul-2008

Healthy decadent chocolate

Keith Parle & James Cross

Director Of Functional Food Sales & Strategic Development, VP Of Strategic Development - Kerry Ingredients & Flavours

Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.

Published: 10-Jul-2008

The soy taste challenge

Charlie Ross

Regional Marketing Director, North America - Solae

Solae surveys the market for soy-based products and responds to the challenge of making them taste good.

Published: 09-Jul-2008

The hydrocolloids squeeze

Denis Seisun

Marketing Consultant - IMR International

Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.

Published: 09-Jul-2008

Cooking with hydrocolloids

Henri Monty

Marketing Inoovation Manager - CP Kelco

As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.

Published: 09-Jul-2008

Leveraging innovation awards

Roger A, Clemens, DrPH, CNS

Spokesperson - Institute Of Food Technologists

The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.

Published: 08-Jul-2008

Cheese-making tips from the experts

Dale Schmidt & Vicky Brewer

Operations Manager & Senior Scientist, R & D - Land O' Lakes

Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.

Published: 08-Jul-2008

Taking ingredients around the world

Harvey Chimoff

Director, Marketing, Americas - Tate & Lyle

Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.

Published: 07-Jul-2008

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